Stuff you will need.

1 1/8 cups graham cracker crumbs
(Nilla Wafers may also be used for crust)
16 ounces (2-8 ounce packages) cream cheese, softened
1/2 cup plus 2 tablespoons sugar, divided
2 large eggs
1 teaspoon vanilla extract
1/4 cup unsalted butter, softened
1 can (21 oz.) cherry pie filling

Standard size cupcake or muffin liners and a cupcake pan.

First step.

Preheat oven to 350 degrees F (180 C). Place cupcake liners into muffin tins.

In a mixing bowl, combine graham cracker crumbs and 2 tablespoons sugar; adding the softened butter to mixture until it forms small crumbs. Place approximately 1 tablespoon crumb mixture into each cupcake liner and pat it down. If you do wish to use nilla wafers skip this step and place one in each cup flat side down.

Next, beat cream cheese and 1/2 cup sugar until fluffy. Add eggs and vanilla; mix thoroughly. Spoon a layer of cream cheese mixture on top of crusts; fill cups two-thirds full.

Bake at 350 degrees F (180 C) for 30 minutes. Let tarts cool, and spoon cherry pie filling over the tops (recommended 3 cherry's per tart). Chill tarts in the refrigerator for at least 1 hour before serving. Serve chilled, and store any leftovers in refrigerator for up to 2-3 days.

Top filling is optional and you may also use blueberry filling as well.